Bean and Barley Soup

By ADMidd

Detox diet-dinner

Serve with raisin and carrot manna bread

This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want - green beans, peas or corn would all work well. This recipe makes a more than generous amount, so plan on having some leftovers

Ingredients

• 1/2 onion, diced
• 2 ribs celery, diced
• 2 carrots, diced
• any other vegetables desired, 1/2 cup each
• 2 tbsp oil or margarine
• 8 cups water or vegetable broth
• 1 cup pearled barley, uncooked
• 1 cup pinto or white beans, pre-soaked if dry
• 1/3 cup tomato paste or crushed tomatoes
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp celery salt (optional)
• 1/2 tsp basil
• 1/2 tsp oregano or Italian spice mix
• 1/2 tsp thyme
• 1 tsp onion powder (optional)
• 2 large bay leaves

Preparation

Step 1

In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.

Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!